The European-style hall will specialize in Eastern European (and American) flavors derived from smoking, pickling, and fermenting meats, fish, cheeses, and vegetables. Executive chef Daniel Hoose — a five-year pit master vet at New York’s famed Dinosaur Bar-B-Que — will head up the kitchen.

Small plates will include items like Smoked Salmon Roulades with Abelone Ceviche or Whitefish and Arugula and Steamed Mussels with Pickled Onion, Smoked Garlic, and Pork Belly.

Meanwhile, a sandwich board will include entrees like French Dip (a hot sandwich consisting of thinly sliced meat on a baguette), Smoked Monkfish Pastrami, and Smoked Spatchcock Chicken Breast.

Pricing will vary from $7 to $14 for apps, $12 to $21 for entrees, and $5 to $7 for desserts.

Naturally, you’ll need some fine beverages to sip on while feasting on those smoked meats and Hudson Hall will offer 22 taps and bottled beers, a variety of wines, and bourbon-based cocktails, with a focus on classics like the Manhattan, the Old Fashioned, and the Boulevardier. Drinks will range from $6 to $8 for beers and $10 to $14 for cocktails.

For those times you want to eat and run, Hudson Hall will offer a selection of smoked meats and seafood by the pound, packaged to-go via a walk-up window/lunch counter available from 11am to 9pm.

Hudson Hall will be open 7 days a week from 11am to 2am. It will open later this month in the space formerly occupied by Powerhouse Lounge.